Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Water 1 c Cold Water
1 c Yellow Cornmeal 1 ts Salt

In 2-qt saucepan bring 3 cups water to a rolling boil. Meanwhile,
combine cornmeal, 1 cup cold water, and salt. Slowly pour cornmeal
mixture into boiling water, stirring constantly. Return just to
boiling; reduce heat to low. Cook, uncovered, about 5 mins or till
thick, stirring frequently. Serve immediately. If desired, serve with
butter, cheese, or desired sauce. Makes 6 servings.

FRIED POLENTA: Prepare Polenta as above. Turn hot mixture into an
8x4x2- or 9x5x3-inch loaf pan. Cover; chill at least 45 mins or
overnight till firm. Turn out and cut into 1/2-inch thick slices. Fry
slowly in hot butter or cooking oil for 10 to 12 mins on each side or
until brown and crisp.

BROILED POLENTA: Prepare Polenta as above. Turn hot mixture into
8x4x2- or 9x5x3-inch loaf pan. Cover and chill at least 45 mins or
overnight till firm. Turn out and cut into 1/2-inch thick slices.
Place on rack of unheated broiler pan. brush with melted butter or
margarine. Broil 4 inches from heat about 8 mins on each side or till
browned and crisp, brushing with melted butter after turning slices.

BAKED POLENTA: Prepare Polenta as above. Turn hot mixture into a
9-inch pie plate. Cover with foil. Chill at least 45 mins or
overnight till firm. Bake, covered, in 350 F oven about 25 mins or
until heated through. Cut into wedges.

Recipe By : BH G Italian Cook Book - ISBN 0-696-00045-8

From: Dan Klepach Date: 02-25-95 (227) Fido:
Cooking

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